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Fire & Ice Jelly

----- Original Message ----- 
From: Alma 
Sent: Thursday, May 14, 2009 6:22 PM
Subject: Fire & ice jelly

I got this recipe years ago from a Canadian Newspaper in Ontario before 2000. 
I think it was called Fire & Ice. It contained dried chilli peppers, sweet wine 
or icewine, sugar, pectin & I think lemon juice. I cannot remember the amounts used. 
I would appreciate it if you could find this recipe for me.
Thank You

Hello Alma,

Sorry, that recipe does not seem to be on the Internet. However, it is in this cookbook: Yvonne Tremblay's "Prizewinning Preserves", which has been re-issued as "The Complete Idiot's Guide to Jams, Jellies, and Preserves".


Michael sent this:

Hi Uncle Phaedrus,
I read someone wanted this recipe, so I thought I would send it along. 
Hope she sees it on your site! Her name was Alma on 6/5/09.

Fire And Ice Jelly 
(Hot Pepper And Ice Wine Jelly)
This is a sensational jelly made with trendy ice wine. Turn up the heat to suit your own taste 
with additional hot chili-pepper flakes or cayenne pepper. Serve on top of cream cheese and 
crackers, brush over roasted chicken to glaze, or spread on a roast chicken or turkey sandwich.
Makes About 7 (4 OZ.) Jelly Jars-Full
3/4 cup, minced red bell pepper 
1 3/4 cup, ice wine or other sweet dessert wine 
4 tablespoons, lemon juice 
2 teaspoons, hot red chili-pepper flakes 
3 1/2 cups, granulated sugar 
1 (3 oz.) pouch liquid fruit pectin 

In a Dutch oven or large heavy-bottomed pot, mix together the red peppers, wine, lemon juice, 
pepper flakes, and sugar. Bring the mixture to a full boil over high heat, stirring constantly; 
boil hard for one minute. Remove from heat; allow the pot to stand for 20 minutes, stirring 

Return to a full boil over high heat, stirring constantly. 

Immediately stir in pectin; return to full boil. Boil hard for one minute, stirring constantly. 

Remove from heat; skim off any foam. Stir for five to seven minutes (To prevent floating peppers). 

Ladle into sterilized jars to within 1/4 inch of rim; wipe rims. Apply prepared lids and rings; 
tighten just until fingertip tight. 

Process jars in boiling water canner for five minutes. 

Allow the jars to rest at room temperature until set. Check seals; refrigerate any unsealed 
for up to three weeks. 

Cook’s Note: 

Ice wine is made from pressing frozen grapes to extract the sweet nectar. It is sold in 
small bottles and, although it is a bit pricey, the distinctive flavor is unmatched. 
True ice wines are made from grapes naturally frozen on the vine, while others are made 
from artificially frozen grapes.
Recipe adapted from: Jams, Jellies, and Preserves, by Yvonne Tremblay (Alpha) 

Fish Fry Batter Like Cracker Barrel's?

----- Original Message ----- 
From: Tammy 
Sent: Friday, May 15, 2009 10:30 PM
Subject: Cod recipe

I was wondering if you have ever seen a recipe for the way that Cracker Barrel fries 
it's cod for the Friday Fish fry special?

Hi Tammy,

I looked everywhere that I could think of and tried every search that I could devise, but I had no success. Sorry.


Blueberry Tart Jimmy?

----- Original Message ----- 
From: Charlotte
Sent: Sunday, May 17, 2009 10:46 PM
Subject: need recipe

as you see, I'm a real person.
I'm looking for a recipe for a dessert that was in Bon Appetit in the 1980s 
(alas, several move ago, all my back issues of BA were thrown out).
It was called something like "Blueberry tart Jimmy."  My husband loved it, 
and I'd like to make it again for him.
I've searched all over the internet.


Hello Charlotte,

I can't find anything at all called "blueberry tart jimmy" or "blueberry tart jimmie", and the online archives for Bon Appetit at and don't go back to the 1980s.

The recipe is either not on the Internet or someone has posted it under another name (perhaps dropping the "jimmy") and without mentioning "Bon Appetit". If the latter, then additional information such as unique ingredients and preparation method would be needed to attempt to locate it.


Post your request in one of the forums on the Bon Appetit website at: . There is already a request for it, perhaps yours, posted at the epicurious site.

Look for Bon Appetit recipe collection cookbooks from the 1980s. The recipe might be in one of those. Look in used bookstores and book sources online such as E-Bay and Amazon, etc.


Timm in Oregon sent this:

Charlotte’s request is vague and confusing. A “jimmie” is a fried pie. If that is what 
she is looking for see the recipe below.  Perhaps she meant a Blueberry Tart King which 
is the second recipe. 
Timm in Oregon

Blueberry Jimmies


For the Filling:

1 cup water 
2-1/2 cup fresh blueberries 
1 cup sugar 
9 teaspoons cornstarch, dissolved in 4 tablespoons water 
1/8 teaspoon salt 

For the Crust: 

2 cups all purpose flour 
1/2 cup milk 
1 teaspoon salt 
1/2 cup oil for frying 


For the Filling: Place the first 3 ingredients in a saucepan and bring to a boil stirring 
to dissolve the sugar, add berries and bring to a boil. Stir in cornstarch and cook until 
thickened and bubbly, stirring constantly. Remove from the heat and chill to use for filling. 

For the Crust: Place all of the ingredients in the food processor, pulse several times to 
form a ball of dough. Shape the dough by pinching off pieces the size of a walnut. Roll out 
each piece to about 6 inches. Place 1 serving spoon of filling slightly off center, fold dough 
over filling, seal edges and fry in a skillet. 
Blueberry Tart King


For the Crust: 

17-1/4 ounce package frozen puff pastry, thawed 
Parchment paper 
1 large egg 
1 tablespoon water 
1-1/2 teaspoons sugar 
Pie weights or raw rice for weighting shell 

For the filling 
3-1/2 cups blueberries, about 1-1/4 pounds 
1/2 cup sugar 
3 tablespoons water 
2 tablespoons quick cooking tapioca 
1/2 teaspoon finely grated fresh lemon zest 


For the Crust: On a lightly floured surface with a floured rolling pin roll out 1 sheet 
of puff pastry into a 12- 1/2 inch square and fit it into a 10 x 1 inch round tart pan 
with a removable fluted rim. Roll rolling pin over top of rim to trim excess pastry and 
with a fork lightly prick bottom and sides all over. 

Line a baking sheet with parchment paper. Using bottom of tart pan as a guide, trace a 
10 inch circle on parchment and turn paper over. In a small bowl whisk together the egg 
and water for an egg wash. 

On lightly floured surface with floured rolling pin roll out remaining sheet of puff 
pastry into a 12 inch square and with fork prick it all over. With a 2-1/2 inch star 
shaped cutter, cut out about 20 stars and then lightly brush with egg wash. Arrange 
stars, slightly overlapping, to fill in circle on parchment paper, leaving spaces so 
that parchment shows through. (This will be top crust.) Lightly brush star crust again 
with egg wash and sprinkle with sugar. Chill shell and star crust until firm, about 
30 minutes. 

Preheat the oven to 425F degrees. 

Line shell with foil and fill with pie weights or raw rice. Bake shell in lower third 
and stars in upper third of oven 10 minutes, or until star crust is golden. Remove 
shell and stars from oven. Cool star crust on baking sheet on a rack. Carefully remove 
foil and weights or rice and bake shell until golden, about 8 to 10 minutes more. 
(Do not worry if bottom of shell puffs up; the filling will weigh it down later.) 
Cool shell in pan on rack. 

For the Filling: In a 3 quart saucepan combine filling ingredients and bring to a boil, 
stirring until berries have burst and mixture is liquid. Cook mixture over moderate heat, 
stirring occasionally, 10 minutes or until tapioca is dissolved and filling is slightly 
thickened. Remove pan from heat and cool filling. 

Remove the rim from tart pan and transfer shell to a plate. Spread filling evenly in tart 
shell. Carefully slide star crust onto filling. 

Spatini Meatball Stew?

----- Original Message ----- 
From: Norma 
Sent: Monday, May 18, 2009 12:37 PM
Subject: meatball stew

Back in the 60's, when my children were small, a favorite dinner was "spatini meatball 
stew". In it, you mixed up hamburger with ingredients including Spatini mix and, I beleve 
used remaining spatini in gravy of stew.  Other ingredients included carrots, potatoes and 
onions.  I have gotten  the package of Spatini and looked for the receipe on the package, 
where it had appeared years ago.  No help.   Can you help me?

Hello Norma,

Sorry, I can't find anything with that name or anything that fits that description.


Hi.  I noticed in your 2009 archives, a woman named Norma was looking for a recipe featuring meatballs and spatini.  
The recipe is below, we have always called it Skillet Stew 

For the meatballs:
1 lb chop meat (I know use ground turkey, but beef is the original recipe)
1 egg
1 cup breadcrumbs
1 TBSP worchester sauce
1 TBSP chopped onion
1/2 envelope of Spatini (4 tsp)

Mix together and form into large meatballs.
Brown meatballs in an electric frying pan, using Crisco or olive oil.
Add jar of gravy and rest of Spatini (4 more tsp) to pan.  
Add 2-3 chopped carrots, and 1 chopped onion (less the 1 TBSP used in the meatballs) to the pan.
Cover, reduce heat to 250-300 degrees and simmer for 40 minutes.
Add 1 chopped green pepper in the last five minutes (add sooner and they will get mushy)
Serve over egg noodles


Garlic Tuna Salad

From: "Bill" 
Subject: Tuna Salad Sandwich Recipe
Date: Wednesday, May 20, 2009 10:39 AM

Uncle Phaed

A few years ago I found a Tuna Salad recipe on the internet.I lost the copy and 
can't find it again.I can't remember the exact measurement of the spices or if I 
use garlic powder and garlic salt or both.Here is what I remember.

1 Can of Tuna
2 Tablespoons of Sweet Relish
2 Tablespoons of Mayo
2 Chopped Hard Boiled Eggs

? Onion Powder
? Garlic Powder
? Garlic Salt
? Pepper
? Celery Salt

I sure hope you can help again as you have in the past.




Sorry, I can't find a recipe that fits your ingredients list. I'll post your request on the site. Maybe someone has the recipe and will send it.


From: "Brigitta" 
Subject: Re 6/5/09 - Garlic Tuna Salad
Date: Friday, January 01, 2010 2:31 PM

On 6/5/09, Bill asked for a garlic tuna salad.  You were unable to turn up
anything for him.  I think I might have something, and I hope it isn't too
late for Bill.  My recipe doesn't have garlic in it, which to me doesn't
sound like anything that would go into a "classic" American style tuna
salad, but otherwise his recipe rang a bell with one that my sister and I
received in the mid-seventies.  We both loved it, and have been making it
ever since.  Unfortunately, neither of us have it written down.  We make it
from memory, so my quantities are approximations.  Still, the recipe is very
forgiving and tastes good as long as all the basic ingredients are included.

1 6 oz. can tuna, drained 
2 T. mayo (I use Miracle Whip, my sister uses mayo; whatever you prefer)
2 T. sour cream
1 T.. sweet pickle relish
1/2  C. chopped celery
1 hard-boiled egg, chopped.

That's it.  You can add salt and pepper, or chopped onions, or anything
else, but I make it using only the ingredients above.  IMO, the key is half
and half mayo and sour cream, some pickle relish, the chopped, hard boiled
egg, plus some celery for adding a little crunchy texture.  As I noted
above, I make it using Miracle Whip, but my sister swears it's only good
with Hellman's mayonnaise.  I think that's just a matter of preference.  In
a pinch, I've made it without one of these ingredients, but it's just not as
good.  For example, I recently had to make it without the pickle relish, and
it was okay, but very bland.  If you skip the sour cream, it becomes a
little greasy.  Nothing except celery provides the "correct" type of crunch;
not diced radishes, nor diced cucumber.  I'm not sure what exactly the
hard-boiled egg brings to the party, but some time ago I determined that I
would never again make it without that.  It tastes best with white, albacore
tuna, or tuna packed in oil (which sadly, is pretty rare nowadays), but it's
also perfectly fine with ordinary tuna packed in water.



Hi Birgitta,

Thanks for the recipe. I'll post it with that request. However, Bill was insistent that the recipe that he wanted contained either garlic salt or garlic powder, and I doubt that he could be mistaken about such an ingredient.



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